Apricot parfaits with mascarpone whipped cream

Cognac	2 tablespoons
Lemon juice, fresh	2 tablespoons
Sugar, superfine	2 tablespoons + 1 ½ tablespoons
Salt, kosher
Apricots, halved, pitted, cut into ½-inch wedges	12
Graham cracker crumbs	½ cup
Butter, unsalted, softened	3 tablespoons
Mascarpone	½ cup
Cream, heavy	½ cup
Sugar, confectioners’	2 tablespoons
Vanilla bean, split lengthwise, seeds scraped	1
Mint, fresh, chopped	2 tablespoons

1. In a medium bowl, whisk the Cognac with the lemon juice, 2-tablespoons superfine sugar, and a pinch of salt until the sugar dissolves. 
2. Add the apricots, and mix well; let stand at room temperature for 15 minutes. 
3. In a medium bowl, using a fork, mix the graham cracker crumbs with the butter, ¼-teaspoon salt, and 1 ½-tablespoons superfine sugar until evenly moistened. 
4. Press the mixture into clumps, and refrigerate until just firm, about 10 minutes. 
5. Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the cream, confectioners’ sugar, and vanilla seeds until stiff peaks form. 
6. Stir the mint into the apricots. 
7. Spoon the apricots and their juices into four 4- to 6-ounce glasses. 
8. Top with the mascarpone whipped cream and the crumble; serve immediately. 

Recipe from Food&Wine Magazine, August 2016.

Sautéed pork tenderloin with apricots & mustard

Flour, all purpose	½ cup
Pork tenderloin, sliced on the diagonal ½-inch thick	1 ½ pounds
Salt
Pepper, freshly ground
Butter, unsalted	4 tablespoons
Shallot, finely chopped	1 medium
Parsley	1 sprig
Rosemary	1 sprig
Thyme	1 sprig
Red pepper, crushed	¼ teaspoon
Wine, dry white	1 cup
Orange juice, fresh	½ cup
Mustard, Dijon	2 tablespoons
Mustard, brown	1 tablespoon
Tomatoes, cherry, halved	1 cup
Apricots, dried, thinly sliced	½ cup

1. Place the flour in a bowl.
2. Season the pork with salt and pepper, and dredge in the flour, shaking off any excess.
3. In a large skillet, melt 2 tablespoons butter.
4. Add half the pork, and cook over moderately high heat until golden brown all over, about 8 minutes.
5. Transfer to a plate, and repeat with the remaining butter and pork.
6. Add the shallot, parsley, rosemary, thyme, and red pepper to the skillet, and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes.
7. Add the wine, and simmer until reduced by half, about 3 minutes.
8. Add the orange juice, mustards, tomatoes, apricots, and the pork and season with salt and pepper.
9. Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes.
10. Uncover and simmer until the sauce is slightly thickened, about 1 minute.

Recipe by Andrew Zimmen in Food&Wine's "Chefs' Easy Weeknight Dinners"

Gingerbread bites

Honey	2/3 cup
Butter, unsalted, room temperature	5 tablespoons (70 grams)
Flour, all purpose	2 cups (250 grams)
Baking powder	1 teaspoon
Almonds, chopped	2/3 cup
Cinnamon, ground	4 tablespoons
Ginger, ground	¾ teaspoon
Allspice, ground	¾ teaspoon
Nutmeg, ground	¼ teaspoon
Cloves, ground	¼ teaspoon
Anise seed, ground	¼ teaspoon
Cherries, fresh or canned	20 or so
Apricot fruit spread	¼ cup
Chocolate, grated	¾ cup

1. In a medium saucepan over medium heat, melt the honey and butter together.
2. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, cloves, and anise seed; measure out 1 tablespoon of the mixture, and reserve the remaining for another use.
3. Whisk in the flour, baking powder, almonds, and 1 tablespoon spice mixture; remove the pan from the heat.
4. Preheat to 350°F.
5. While the dough is still warm, form small balls into your palm, and then flatten them.
   If the mixture gets too sticky, sprinkle confectioners' sugar on your palms.
6. Place a cherry into each flattened cookie, and wrap the dough around it; continue until all the dough is used, you'll have about 18 cookies.
7. Line a baking sheet, and then place the cookies on the pan with a pastry spatula, spacing them about 1 inch apart.
8. Bake for 15 minutes or until lightly golden; be careful not to burn.
9. Carefully remove from the pan with a pastry spatula, and cool completely on a wire rack.
10. Warm the apricot fruit spread in a saucepan.
11. Brush a teaspoon of fruit spread onto each cookie.
12. Roll the cookies in the chocolate.

Recipe from European Cookies for Every Occasion by Krisztina Maksai